arsley.

PROCESS: Mash yolk, rub through a sieve, add finely chopped white,
seasonings, parsley and cream. Moisten with some of the yolk of a raw
egg until of the consistency to handle. Shape with the hands in tiny
balls and poach two minutes in boiling water or a little consomme.
Remove with skimmer. Serve at once.

BREADED SEA BASS

Remove the skin from a sea bass, bone and cut fillets in pieces for
serving. Rub over with the cut side of a lemon, sprinkle with salt,
pepper, dredge with flour. Dip in egg (diluted with two tablespoons cold
water) then in fine cracker crumbs; repeat. Place in croquette basket
and fry in deep, hot Cottolene. Drain, arrange on hot serving platter.
Garnish with Norwegian Potatoes, parsley and slices of lemon. Serve
Sauce Tartare in a sauce boat.

(For recipe for Sauce Tartare see page 84.)

NORWEGIAN POTATOES

Wash, scrub and pare six medium size potatoes. Cook in boiling salted
water until tender. Drain, pass through ricer. Add six anchovies drained
from the oil in bottle and cut in one-fourth inch pieces, one-half
teaspoon finely chopped parsley, one-half teaspoon French mustard, salt
if necessary, one-eighth teaspoon pepper, a few grains nutmeg, two
tablespoons butter, and yolks two eggs slightly beaten. Beat thoroughly,
place on range and cook slowly three minutes, stirring constantly.
Remove from range, spread mixture on plate to cool, then mold like small
eggs. Roll in crumbs, egg and crumbs. Arrange in croquette basket and
fry a golden brown in deep, hot Cottolene.

STEWED TOMATOES

To one can of hot tomatoes add two-thirds cup toasted bread crumbs.
Season with salt, few drops Tobasco sauce, two tablespoons sugar, and
one-fourth cup butter. Heat to boiling point and turn into hot serving
dish.

CABBAGE RELISH

Chop crisp, white cabbage very fine (there should be two cups). Chop one
green pepper and one medium-sized Bermuda onion the same. Mix well and
season with one teaspoon salt, one-eighth teaspoon black pepper, one
teaspoon celery seed and three tablespoons sugar. Dilute one-fourth cup
vinegar with two tablespoons cold water; add to relish. Chill and serve
in crisp lettuce leaves.

LEMON PIE

3/4 cup sugar.
1 cup boiling water.
2 tablespoons cornstarch.
2 tablespoons flour.
2 egg yolks slightly beaten.
4 tablespoons lemon juice.
Grated rind one lemon.
1 teaspoon butter.